Being new at stir plates and starters, would someone be so kind as to clue me in on ambient temps when producing starters? For example, should a lager starter be kept at the same low fermentation temp as the wort itself during fermentation? Any info would be appreciated.

I have used the 2124 a couple of times for ale. The latest was a 1554 Clone. It always seems to embark a slight Belgian, fruity flavor to the ale. Not much and not objectionable, but I am not the biggest fan of a Belgian beers. I will continue to use it though. I just used the 1272 in the Fat Tire Clone in the latest Brew Mag. It should be wonderful. I recommend trying.